Baked Apple Rings
by Editorial Staff
Summary
| Prep Time | 55 mins |
| Total Time | 1 hr 55 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 apples, tender
- Sugar, for sprinkling
- 2 cl kirsch
- Fat, for frying
- 280 g flour (white flour, type 405)
- 0.25 liter ¼ white wine
- 5 tablespoon oil (olive oil)
- 4 egg (s), including the albumen, beaten to snow
- a bit salt
Print Recipe
Pin Recipe Instructions
- The sifted flour is mixed with white wine and olive oil (5-6 tablespoons) to a tender, somewhat thick dough. Salt lightly. The egg white (4-5 egg white) is mixed in. It should be noted that this dough may only be made shortly before it is needed, because standing for a long time would spoil it.
- It is also important to ensure that it is the right thickness and that the addition of oil is accurate, because a spoonful of oil too much makes it fat, and if too little the dough becomes soft and tough again after baking.
- Peel the apples, remove the core, cut into approx. 1 cm thick slices. Sprinkle with sugar and drizzle with kirsch. Let it steep for an hour.
- Dip the apple slices in the batter, bake until golden.
- Place on kitchen paper to degrease.
- Serve sprinkled with icing sugar.
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